Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies, adding a real smokey flavor to the dish. Add fresh grape tomatoes, diced red onion, cilantro, Queso fresco, and lime. Reinventing leftovers into a completely new meal.
Alongside I served Mexican Style Corn On The Cob, grilled in their husks, smothered with a chili lime butter, and top with Queso Fresco.
Link for Homemade Chili is at the bottom of this post.
Equipment: indoor grill pan
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: 15-17 minutes
Ingredients: For Chili Lime Butter
1 stick (1/4 pound ) softened unsalted butter
2 teaspoons chili powder
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 lime, zested
6 ears fresh corn, unhusked
1 cup of Queso Fresco, crumbles
1 lime cut into wedges
Directions: For Chili Lime Butter
Mix butter, chili powder, Kosher salt, black pepper, and lime zest in a bowl set aside.
Directions:
Prepare indoor grill for medium-high heat. Gently pull back husks from each cob, leaving them attached at the bottom of the cob. Remove corn silks from the cobs, (do not worry if a few still cling to the corn cobs). Season by rubbing the cobs with the *compound butter. Pull the husks back into place, (they may be a little loose, but that’s fine. Next, grill the corn, turning frequently, until the husks are charred, and corn is tender about 10-12 minutes.
To Serve:
Pull back the husks, sprinkle crumbled Queso Fresco over the corn and lime wedges. Enjoy!
*Compound butter: Butter that has been mixed with fresh garlic, spices, and or fresh herbs.
